- 2 cups sifted cake flour
- 2 cups sugar
- 1/4 cup light cream
- 3/4 cup milk
- 6 egg whites
- 2 tspns baking powder
- 1/2 tspn salt
- 1 tspn vanilla
- 1/2 tspn almond extract
- Marshmallow Frosting (see below)
Sift the flour and sugar together into a large mixing bowl.
Heat the cream and milk in a saucepan until bubbles appear around the edges. Gradually beat into the flour and sugar mixture with an electric mixer set at low speed. Continue beating batter until lukewarm.
Beat the egg whites until soft peaks form. Then add the baking powder and salt, and continue beating until stiff but not dry. Stir the almond extract into the batter, then fold in the egg whites a little at a time with a rubber spatula. Fold after each addition only until blended.
Turn the batter into an ungreased 9-inch or 10-inch tube pan. Bake at 350 degrees for 40 to 50 minutes, or until the cake is golden and the top springs back when lightly touched.
Invert the pan on a funnel and cool for 1 hour. Loosen the sides with a spatula and remove to a serving plate. Frost the top and sides with Marshmallow Frosting.
- 3/4 cup while corn syrup
- 2 egg whiles (1/2 cup)
- 1/8 tspn salt
- 1 tspn vanilla
- 1 cup marshmallows, cut fine
Heat the corn syrup in a small saucepan until bubbles appear around the edge. Beat the egg whites with an electric mixer until foamy. Add the salt and beat until stiff but not dry.
Slowly pour the hot syrup over the beaten eggs. Continue beating until the mixture is fluffy and hangs in peaks from the beaters. Fold in the vanilla and cut marshmallows.
More "Lost" Recipes with MarshmallowsChocolate Bourbon Cream Pie (1983)
Marshmallow Date Roll with Walnuts (1957)
(Origin - "Woman's Day Old-Fashioned Desserts" by Barbara Myers, 1978.)
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